Deep Cut - Base

Most pans force a choice: shallow skillets that spatter when you add liquid, or straight-walled sauté pans that trap food when you try to flip. This one splits the difference with walls angled enough for tossing but tall enough to contain a braise or simmer without overflow.

The stainless construction works on any heat source, including induction. Handles are welded rather than riveted, so the interior surface stays smooth with no crevices where food debris collects or bacteria hide. That same smooth surface makes cleaning faster and more thorough.

At ten inches across, the pan suits one or two servings when you're searing protein, or a full batch of sofrito or caramelized onions when you need working room. The depth accommodates enough liquid for deglazing, poaching, or reducing a pan sauce without the splatter radius of a standard skillet.

Use it to brown meat before adding stock, sweat aromatics without crowding, or toss vegetables over high heat with enough clearance to avoid launching them onto the stovetop. The sloped profile gives you the wrist angle for proper sautéing while the extra height keeps splatter contained when fat or liquid enters the equation.

Because there are no rivets or screws puncturing the cooking surface, you can scrub the interior flat without navigating around fastener heads. Every square inch of the base makes contact with the burner, and nothing interrupts the sweep of a spatula or spoon across the bottom.